sweet potato poppy seed muffins

Muffins are my all-time favorite breakfast food for many reasons: they can be made ahead of time and freeze well, they’re super portable and perfect for when you’re on-the-go, and they can be made with a variety of nutritious ingredients including fruits, vegetables, nuts, seeds, and even protein powder to keep you full all the way until lunch! This particular recipe is a paleo one incorporating two of my favorite seeds: flax and poppy. You also have fruit and vegetable goodness coming from sweet potato and green banana. Feel free to add some collagen or your favorite neutral protein powder.

sweet potato poppy seed muffins recipe

Ingredients:

  • 1 cup sweet potato flour

  • 4 tbsp green banana flour

  • 2 tbsp flax meal

  • 2 tbsp poppy seeds

  • 1/2 tsp vanilla powder

  • 1/2 tsp cream of tartar

  • 1/4 tsp baking soda

  • Pinch of salt

  • Maple syrup

  • Neutral-tasting protein powder (optional; I’m currently liking single-ingredient mung bean protein)

  • Water

Directions:

  • Mix together all ingredients except maple syrup and water

  • Add maple syrup

  • Stir in enough water to create a thick but pourable batter 

  • Pour batter into 6 large muffins tins

  • Bake at 325 degrees Fahrenheit for approximately 20-25 mins

  • Let cool completely 

  • Enjoy!

    Note: If you desire a moister muffin, add 2 tbsp of light olive oil and decrease water.

NUTRITiON NOTE

When sweet potato are cooked and allowed to cool down, they form something called resistant starch. Resistant starch is a beneficial type of carbohydrate that is not digested as it travels through the intestines (it “resists” digestion). As resistant starch makes its way to your colon, it acts as prebiotic, which feeds the good bacteria in your gut.